Can I use frozen blueberries?

That's actually all I use in this recipe. Use them straight from frozen as thawing first releases too much liquid, making the filling runny.

Why is my filling too runny?

This usually means it wasn't cooked long enough or didn't coll fully. The filling should be thick and jam-like before spreading. You can always try adding an extra 1/2-1 tablespoons extra corn starch to the filling.

Can I freeze the rolls?

Yes. You can freeze them before or after baking them. See my notes above on exactly how.

Why do you add heavy cream before baking?

The cream makes the rolls extra soft and tender and allows for a little more forgiveness when baking, if you bake them a little too long.

Can I make these dairy-free?

Yes, use plant-based butter, milk and cream alternatives. See the "Substitutions" section above for more details.

Blueberry Cinnamon Rolls - Alaskan Skillet

Description

Let me introduce you to summer in a roll! These Blueberry Cinnamon Rolls are tangy and sweet, filled with tart wild blueberries, wrapped in a cozy, spiced dough and topped with a bright, luscious lemon cream cheese frosting. Soft and pillowy, they balance vibrant summer flavor with warm cinnamon sugar in every bite - perfect for slow mornings, weekend brunch, or any time you're craving something a little extra special.

Ingredients

Scale

For the Dough:

1 cup (250 grams) warm half and half cream

2 eggs

6 tablespoons (3 ounces) very soft butter

1/3 cup (50 grams) sugar

2 1/4 teaspoons (8 grams) instant (quick rise) yeast

4-4 1/4 cups (500-530 grams) bread flour

1 tablespoons (7 grams) cornstarch optional*

1 teaspoon (6 grams) salt

1 1/2 teaspoons (4 grams) cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon lemon zest

For the Filling:

3 cups (390 grams) wild blueberries fresh or frozen

1/4 cup (50 grams) granulated sugar

1/4 cup (45 grams) brown sugar

1 1/2 tablespoons (13 grams) corn starch

1 tablespoon (14 grams) lemon juice

2 tablespoons (10 grams) lemon zest

1 teaspoon (2 grams) cinnamon

1/8 teaspoon nutmeg

pinch all spice

pinch salt

1/4 teaspoon (3 grams) almond extract

For the Frosting:

4 ounces cream cheese

1/4 cup (2 ounces) butter

1 1/2 tablespoons (21 grams) lemon juice

1 tablespoon (5 grams) lemon zest

1/4 teaspoon (3 grams) vanilla extract

1/4 teaspoon (3 grams) almond extract

pinch of salt

1 1/2 cups (150 grams) icing (powdered) sugar

Extras:

2 tablespoons butter softened for buttering the pan

1/4 cup heavy cream for pouring over the rolls before baking

Cook Mode Prevent your screen from going dark

Instructions

Make the dough:

1. In a stand mixer, combine the cream, eggs, butter, sugar and yeast. In a separate bowl, whisk the flour, cornstarch (if using) and spices.

2. With the mixer on low, gradually add the dry ingredients to the wet, mixing until a shaggy dough forms.

3. Continue to mix for another 2-3 minutes until the dough comes together but is still slightly sticky (it should still stick to the bottom of the bowl). Add extra flour 1 tablespoon at a time if needed.

4. Place in a lightly oiled bowl, cover, and let rise until nearly doubled (2-2.5 hours*).

Make the Filling:

5. Combine all the filling ingredients, except the almond extract, in a saucepan. Cook over low heat until juices release, then bring to a gentle boil. Stir frequently and cook for 5-8 minutes, until thickened. Remove from heat, stir in the almond extract, and cool completely.

Shape the Rolls:

6. Butter a skillet with 2 tablespoons of soft butter. Roll the dough into an 18x14-inch rectangle. Spread the filling evenly, leaving a 1-inch border at the top.

7. Using a knife or pizza cutter, slice the dough into 9 equal strips (about 2 inches wide). Roll each strip up individually* and place cut-side up in the skillet. (For more gooey rolls, cut into 8 rolls. Stack them close together as they will want to topple over.)

Second Rise

8. Cover and let the rolls rise until doubled in size or until the rolls fill the skillet (pan) (1-2 hours*).

9. Once the rolls have finished their second rise, gently pour 1/4 cup of heavy cream evenly over the tops.

Bake

10. Bake at 350°F for 25-30 minutes (up to 35 for larger rolls), until golden brown.* Allow to cool for 5-10 minutes.

Make the Frosting

11. In a stand mixer (or with a hand held mixer), beat the butter and cream cheese until light and fluffy. Add the lemon juice, zest and vanilla. Gradually mix in the icing sugar and beat until smooth.

12. Spread the frosting over the warm rolls and serve.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

The cornstarch adds tenderness to the rolls and makes them more gooey like and slightly less structured. If you like an incredibly soft roll, add it in. If you like your rolls with a little more stability and chew, leave it out.

Rising times vary greatly depending on the temperature of the room. Watch your dough/rolls, not the clock. When the dough is nearly doubled or when the rolls have filled the pan, move on to the next step even if the "allotted time" hasn't passed.

When rolling the strips up, the filling will want to push out the sides and the top. To help keep it from squeezing out the top, roll the strip up to the 1" empty space at the top and then, rather than rolling over the space, stretch the tip of the dough up and onto the existing roll, capturing the filling inside. It will still be messy but this will help.

Because the dough is a little dark from the spices it can be difficult to tell when the rolls are done. Insert a toothpick directly down a layer of dough, avoiding the filling. If it comes out clean or with a few crumbs, the rolls are done.

Prep Time: 30 minutes
Rise Time: 3-4.5 hours
Cook Time: 25-30 minutes
Category: Bread, Breakfast, Dessert, Snack
Method: Baking
Cuisine: American